Effect of Preservation on Two Different Varieties of <i>Vernonia amygdalina</i> Del. (Bitter) Leaves

Abstract

Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to alleviate the problem of micronutrient malnutrition, prominent in tropical Africa. In order to ensure availability in non-growing areas or seasons, the vegetable needs to be preserved. Processing and preservation methods influence the nutrient content of vegetables. The present study was aimed at determining the effects of preservation on two different varieties of V. amygdalina (bitter) leaves (broad and small leaves). To this effect, evaluations were made on the chlorophyll content, phytochemicals, and antioxidant capacity of the two varieties of bitter leaf (V. amygdalina Del.) stored at 4˚C and −20˚C over a period of two weeks. Results showed a significant decrease in all parameters studied for both varieties at −20˚C except for the free radical reducing power (FRAP), DPPH radical scavenging activity (%RSA) and nitric oxide radical scavenging activity (%RSA) of V. amygdalina broad leaves where increase in scavenging activity was observed. Thus, it was concluded that to preserve the chlorophyll, phenol, total soluble proteins and reducing sugar levels, preservation at 4˚C is recommended. The present study finding would be useful during short-term preservation of bitter leaves for soup preparation and/or its aqueous extract for ethnomedicinal purposes, especially the small leaf variety.

Synergistic Trial Model of Four Coadministration of Medicinal Herbs on Malaria infected Mice

“…The reverse was the levels of MDA and NO in the treated animals. This may be due to the antioxidant properties of the extracts as these plants have been previously reported to be rich phenolic compounds (Orororo et al, 2014;Anigboro et al, 2014;Tonukari et al, 2015aTonukari et al, , 2015b. The findings of this study are also consistent with the reports of Iweala et al, (2013) and Sugumar et al, (2016).…”

Effect of cooking treatments on the phytochemical composition and antidiabetic potential of Vernonia amygdalina

“…Tonukari et al. () showed that V. amygdalina contains many phytochemicals, including saponins, sesquiterpenes, lactones and flavonoids, steroid glucosides. V. amygdalina may also provide antioxidant benefit and it aqueous extract has been found to have antihelmintic, antitumor, hypoglycemic and hypolipidemic activities (Mwanauta et al., ) .…”

“…The bitterness can, however, be abated by boiling or by soaking the leaves in several changes of water (Mwanauta, Mtei, & Ndakidemi, 2014). Previous studies have indicated that V. amygdalina leaves possess many properties such as hypoglycemic, hypolipidemic and antioxidant, due to their content in bioactive phytochemicals capable of disturbing the normal metabolism and helping in the management of diabetes (Adesanoye et al, 2016;Atangwho, Egbung, Ahmad, Yam, & Asmawi, 2013;Mwanauta et al, 2014;Ong, Hsu, Song, Huang, & Tan, 2011;Tonukari, Avwioroko, Ezedom, & Anigboro, 2015). Tonukari et al (2015) showed that V. amygdalina contains many phytochemicals, including saponins, sesquiterpenes, lactones and flavonoids, steroid glucosides.…”

“…Previous studies have indicated that V. amygdalina leaves possess many properties such as hypoglycemic, hypolipidemic and antioxidant, due to their content in bioactive phytochemicals capable of disturbing the normal metabolism and helping in the management of diabetes (Adesanoye et al, 2016;Atangwho, Egbung, Ahmad, Yam, & Asmawi, 2013;Mwanauta et al, 2014;Ong, Hsu, Song, Huang, & Tan, 2011;Tonukari, Avwioroko, Ezedom, & Anigboro, 2015). Tonukari et al (2015) showed that V. amygdalina contains many phytochemicals, including saponins, sesquiterpenes, lactones and flavonoids, steroid glucosides. V. amygdalina may also provide antioxidant benefit and it aqueous extract has been found to have antihelmintic, antitumor, hypoglycemic and hypolipidemic activities (Mwanauta et al, 2014).…”

Galleria mellonella as a novel eco-friendly in vivo approach for the assessment of the toxicity of medicinal plants

“…In Cameroon, V. amygdalina is known under the name of Ndolè and is included in the composition of the national popular dish which bears the same name. The presence of polyphenols, vitamins and mineral salts make the plant useful in human diets [25,26]. V. amygdalina is very rich in phytochemicals such as saponins, sesquiterpenes, flavonoids, and steroid glycosides (vernosides), lactones [26] and several studies reported that it has anticancer and antitumor activity [27,28]; antihepatotoxic activity [29]; hypoglycemic activity [26]; antibacterial activity [30]; anti-inflammatory [31] as well as antioxidant property [32].…”